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Grandma's Squash Pie Recipe

Like my Grandma Bessie did, I grow my own squash, cook it, then freeze it in two-cup portions to use in this recipe. It rivals any pumpkin pie!

TOTAL TIME: Prep: 20 min. Bake: 45 min. + coolingYIELD:6-8 servings

Grandma's Squash Pie Recipe

Like my Grandma Bessie did, I grow my own squash, cook it, then freeze it in two-cup portions to use in this recipe. It rivals any pumpkin pie!

TOTAL TIME: Prep: 20 min. Bake: 45 min. + coolingYIELD:6-8 servings

Ingredients

2 cups mashed cooked winter squash

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon ground nutmeg

2 eggs, separated

1 can (14 ounces) sweetened condensed milk

1 unbaked pastry shell (9 inches)

Directions

1.In a bowl, combine the first five ingredients. Whisk in egg yolks and milk. In a small bowl, beat egg whites until stiff peaks form; gently fold into squash mixture. Pour into pastry shell.

2. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.
Yield: 6-8 servings.